Not too many people have heard of the Surf n Turf concept although it’s been around for close to half a century. According to the great wiki, this style of combining meats with fish has been, “common in British or Irish pubs in North America and North American steakhouses.”
I’d however have thought it would have originated in Australia since the Australians are so enthusiastic about grilling on the ‘barbie’ and it would seem only natural that the two meats would end up on the same plate.
This seemed to me to be the perfect combination with the Sauce Verte which is actually the star of the dish. The mild flavours of the fish and meat are a perfectly foil for the powerful sauce.
200 gm veg noodles
100 gm beef undercut (tenderloin)
100 gm any firm white fish fillet (I used basa)
4-6 tbsp sauce verte
1½ tsp dark soy sauce
Seasoned flour (flour mixed with salt and pepper) to coat
Salt and pepper to taste
4 tbsp olive oil
Cut the beef and fish into thin 1×1 inch squares.
Mix the beef with the soy sauce and a pinch of pepper and keep aside for about 10-15 minutes.
Boil the noodles till almost done. Drain, rinse and under running water and toss with about butter. (Veg noodles cook very quickly, so take them out in time: you don’t want them to get soft and mushy.)
Dredge the fish and beef pieces in the seasoned flour separately, making sure each piece is lightly-coated.
Heat about 1 tbsp of the oil in the kadai or wok on a high flame and when hot add in the beef.
Stir rapidly till the beef starts to caramelise.
Add in the fish pieces, stirring rapidly.
Add in remaining oil and after about 30 seconds the noodles. Toss well with the fish and meat.
Lower the heat and add in the green sauce along with some its oil. Starting mixing in the sauce with the noodles and meats. Turn off the heat within about a minute but continue mixing till the noodles and meats are completely coated with the sauce.
Preparation Time: 20 minutes